Ann's Italian Pepper Soup Recipe

1. 1

   Halve and seed yellow peppers and place cut-side down on broiler pan or possibly baking sheet and broil 2 to 3 min or possibly till blackened.

2. 2

   Remove blackened skin under running water.

3. 3

   Chop peppers.

4. 4

   Heat oil in large Dutch oven over medium-high heat.

5. 5

   Add in onion and cook, stirring, 3 to 5 min or possibly till soft but not browned.

6. 6

   Add in potatoes, yellow peppers and chile peppers and cook 3 min.

7. 7

   Add in stock and bring to boil.

8. 8

   Reduce heat to medium and cook, uncovered, 10 min.

9. 9

   Transfer soup to blender and puree.

10. 10

    Season to taste with salt and pepper.

11. 11

    When ready to serve, top with dollops of roasted red bell pepper and sprinkles of basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.